Effect of Persimmon Peel (Diospyros kaki Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and butylhydroxytoluene (BHT) (BHT-0.0...

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Detalles Bibliográficos
Autores principales: Choe, Ju-Hui, Kim, Hack-Youn, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434212/
https://www.ncbi.nlm.nih.gov/pubmed/28515649
http://dx.doi.org/10.5851/kosfa.2017.37.2.254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434212/
https://www.ncbi.nlm.nih.gov/pubmed/28515649
http://dx.doi.org/10.5851/kosfa.2017.37.2.254

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